RSS Feed

Posts Tagged ‘dill’

  1. Šaltibarščiai – Lithuanian Pink Cold Beet Soup Recipe

    August 14, 2017 by Varga László

    Šaltibarščiai is one of the defining Lithuanian dishes, but also for the neighboring Latvians who call it Aukstā zupa.
    It means literally cold borscht, made with kefir, if you cannot find kefir you can replace it with buttermilk.
    As most Lithuanian dishes, this too is accompanied by potatoes.
    First I ate it when Latvian guests prepared this delicacy for an evening with friends.
    Second time I have tasted when traveling in the Baltic countries last year, in Klaipeda, yumminess in a saucer, great for hot summer days.
    Last days I had some guests, of which Indre, Lithuanian girl from Vilnius. Both with her and her boyfriend, Markus, we had a great time and from one thing to another, we ended up preparing this amazing cold soup, under her supervision 😀.
    Below is her recipe:

    Ingredients ( 6 servings):

    • 500 g potatoes
    • 500 g beetroots
    • 2 l kefir
    • 1 bunch of green onions (about 5)
    • 1 bunch of parsley leaves
    • 1 bunch of dill
    • 3-4 large cucumbers
    • 6 eggs
    • salt to taste

    Preparation method:

    1. Boil the potatoes with skins on. After they are boiled skin them and cut each of them in 4.
    2. Slice the cucumbers in half lengthwise, then each one again twice lengthwise. Cut all of these quartered cucumbers in 2 mm slices.
    3. Chop the parsley leaves and dill.
    4. Cut the green parts of green onions into 1 cm pieces.
    5. Pour the kefir in a large pot to hold all ingredients.
    6. Grate the beetroots directly into the kefir pot, stir from time to time to check if you reached the desired pinkish colour.
    7. Boil the eggs hard.
    8. Add the chopped greens – dill, parsley, cucumbers and green onions, and stir them gently into the soup. Add salt to taste.
    9. Add the soup to the fridge to cool down for at least half an hour.
    10. Serve the soup in bowls, on top cut the hard boiled eggs into smaller pieces and sprinkle some extra chopped green leaves.
      On a separate small plate beside serve some of the boiled potatoes.

  2. Lucskos káposzta – Hungarian “Sloppy” Cabbage Soup – Recipe

    October 10, 2012 by Varga László

    [translations]
    [translate lang=english]

     

    Ingredients (6-8 servings):

    • about 2 kg pork leg with bone and skin
    • 1 big cabbage (about 1 1/2 – 2 kg)
    • 200 g smoked meat or bacon
    • 1 kg tomatoes (from farmers market for better aroma)
    • 1 cup wine
    • 1 bunch thyme leaves
    • 1 bunch dill leaves
    • 4 bay leaves
    • salt and pepper to taste

     

    Preparation method:

    1. Wash the pork, then remove the skins and bones.
    2. Cut the lean meat into 2 cm cubes.
    3. Place the smoked meat, bones or skins into a big soup pot and cook them for 1/2 hour.
    4. Add the meat cubes to the pot, replenish it with some water and cook for about an hour, until the meat is half done.
    5. Slice the cabbage then dice the slices roughly.
    6. Add the cabbage, thyme and dill to the boiling pot and cook for another half an hour.
    7. Peel the tomatoes (best if they are blanched before for 10-20 seconds) and  cut them into quarters.
    8. Add the tomatoes, wine and bay leaves. Season with salt and pepper. Cook for another half an hour, until the tomatoes are pretty much dissolved, and the meat and cabbage tender but not overcooked.
    9. Serve while still hot, then refrigerate the remaining soup and you can eat it for a few days as it tends to gather more aromas from its components. 

    [/translate]
    [translate lang=magyar]

    Lucskos káposzta Recept

     

    Hozzávalók (6-8 személyre):

    • körülbelül 2 kg csülök (csontos és bőros)
    • 1 nagy káposzta (kb. 1 1/2 – 2 kg)
    • 200 g füstölt hús vagy szalonna
    • 1 kg paradicsom (a piacrol finomabb)
    • 1 pohár bor
    • 1 csokor kakukkfű
    • 1 csokor kapor
    • 4 babérlevél
    • só és bors ízlés szerint

     

    Elkészítési módszer:

    1. Mossuk meg a sertéshúst, majd távolítsuk el a bőrt és a csontokat.
    2. Vágjuk a soványabb húst 2 cm-es kockákra.
    3. Helyezzük a füstölt húst, csontokat és bőrt egy nagy leveses lábosba, és főzzük őket, 1/2 órát.
    4. Tegyük a lábosba a hús kockákat, töltsük meg egy kevés vízzel és főzzük körülbelül egy órán keresztül, amíg a hús félig megpuhult.
    5. Szeleteljük fel a káposztát, majd kockázzuk fel a szeleteket nagyjából.
    6. Adjuk hozzá a káposztát, kakukkfüvet és kaport a forrásban lévő láboshoz és főzzük még egy fél órát.
    7. Hámozzuk meg a paradicsomot (legjobb ha blansírozuk őket 10-20 másodpercig), és vágjuk negyedekbe.
    8. Adjuk hozzá a paradicsomot, a bort és a babérleveleket. Sózzuk és borsozzuk. Főzzük még egy fél órát, amíg a paradicsom nagyjából feloldott, valamint a hús és a káposzta puha, de nem szétfőtt.
    9. Tálaljuk forrón, majd hűtőszekrényben tároljuk a maradék levest és lehet enni egy pár napig, mert hajlamos arra, hogy gyűjtsön több ízet.

    [/translate]
    [translate lang=romana]

    Lucskos káposzta – Ciorbă ungurească de varză

     

    Ingrediente (6-8 porții):

    • aproximativ 2 kg pulpă de porc cu os și piele
    • 1 varză mare (aproximativ 1 1/2 – 2 kg)
    • 200 g bacon sau carne afumată
    • 1 kg roșii (cele din piață au un gust mult mai bun)
    • 1 cană de vin
    • 1 legătură frunze de cimbru
    • 1 legătură frunze de mărar
    • 4 frunze de dafin
    • sare si piper după gust

     

    Metoda de preparare:

    1. Spălați carnea de porc, apoi îndepărtați pielea și oasele.
    2. Tăiați carnea în cuburi de 2 cm.
    3. Așezați carnea afumată, oasele și pielea într-o oală de supă și se fierbeți-le timp de 1/2 oră.
    4. Adăugați cuburile de carne în oală, completați cu apă și fierbeți timp de aproximativ o oră, până când carnea este pe jumătate fiartă.
    5. Feliati varza, apoi tăiați-o in cuburi mai mari .
    6. Adăugați varza, cimbru și mărarul la oala în fierbere și fierbeți timp de o jumatate de oră.
    7. Decojiți roșiile (cel mai usor dacă sunt opărite înainte de timp de 10-20 de secunde) și taiati-le în sferturi.
    8. Adăugați roșiile, vinul și frunzele de dafin. Condimentati cu sare și piper. Fierbeti timp de încă o jumătate de oră, până când roșiile sunt aproape dizolvate, iar carnea si varza sunt fierte, dar nu foarte moi.
    9. Serviți în timp ce încă e fierbinte, apoi păstrați supa rămasă la frigider și puteți mânca timp mai multe zile, deoarece tinde să adune mai multa aromă de la ingredientele sale.

    [/translate]


  3. Palóc Soup Recipe – Hungarian (Palócleves)

    January 7, 2012 by Varga László

    [translations]
    [translate lang=english]

    The Story:

    This soup is invented by the famous Hungarian cook Gundel Károly at the request of writer Mikszáth Kálmán who was from Palóc-land region, nowadays situated in northern Hungary and southern Slovakia.

    Ingredients (6 persons)

    • 80 dkg of beef shank ( I used some bony parts too)
    • 1/2 kg frozen green beans
    • 2-3 teaspoon ground cumin
    • 1 level teaspoon ground black pepper
    • 4 bay leaves
    • 2 medium onions
    • 6 medium potatoes
    • 200 ml sour cream
    • 1 tablespoon flour
    • 1 tablespoon of paprika
    • 4 garlic cloves
    • a few dill leaves

     

    Preparation

    1. Dice the onion into very small cubes.
    2. In a pot with little oil braise the onion.
    3. Dice the meat in cubes, add to the pot and fry them a few minutes in the oil.
    4. Then add the finely chopped garlic, spices, paprika and salt, and a little water.
    5.  Cook until the meat is almost done, the time is not fixed as it varies with the age of the cattle.
    6. Peel the skins off the potatoes, dice them into 2 cm cubes.
    7. Add some more water to the pot and the diced potatoes.
    8. When the potatoes are done,  add the defrosted green beans and bring it to boil for 2 minutes.
    9. Mix the sour cream with 2-3 spoons of soup and the flour – lump-free.
    10. Add this thickener to the soup and bring it to boil for 1 minute.
    11. Finally, sprinkle it with finely chopped dill.

    [/translate]
    [translate lang=magyar]

    Palócleves Recept

     

    A Story:

    Ez a leves feltalálta a híres magyar szakács Gundel Károly, Mikszáth Kálmán író kérésére, aki a Palóc-vidékről származott.

    Hozzávalók (6 személyre)

    80 dkg marha lábszár (én használtam egyes csontos részek is)
    1/2 kg fagyasztott zöldbab
    2-3 teáskanál orölt kömény
    1 csapott teáskanál orölt fekete bors
    4 babérlevél
    2 közepes vöröshagyma
    6 közepes burgonya
    200 ml tejföl
    1 evokanál liszt
    1 evokanál paprika
    4 gerezd fokhagyma
    néhány kapor levelek
     

    Elkészítési módszer:

    1. DA hagymát apró kockákra vágjuk.
    2. Egy edényben kevés olajjal megdinszteljük a hagymát.
    3. A húst fel kockázzuk , hozzáadjuk az edénybe és piritjuk néhány percig.
    4. Ezután hozzáadjuk a finomra vágott fokhagymát, fűszereket, paprikát és a sót, és egy kevés vizet.
    5. Főzzük, amíg a hús már majdnem kész, az idő nem meghatározott, mert változik a marha korával.
    6. Pucoljuk meg a a krumplit, fel vágjuk őket 2 cm-es kockákra.
    7. Adjunk az edénybe egy kevés vizet és a kockára vágott burgonyát.
    8. Amikor a burgonya megpuhult, adjuk leveshez a kifagyasztott zöldbabot, és forraljuk 2 percig.
    9. Keverjünk egy habarást a tejfölböl, 2-3 kanál levesből és a lisztből, csomómentessé, hozzáadjuk a leveshez és 1 percig felforraljuk.
    10. Végül megszórjuk az aprora vágott kaporral.

    [/translate]
    [translate lang=romana]

    Supa Ungureasca á la Palóc

     

    Story:

    Aceasta supa este inventată de celebrul bucătar maghiar Károly Gundel, la cererea scriitorului Mikszáth Kálmán, care era din regiunea Palóc, în prezent situată în nordul Ungaria şi Slovaciei sudul.

    Ingrediente (6 persoane)

    80 dkg de pulpa de vită (am folosit unele parti osoase si)
    1/2 kg fasole verde congelata
    2-3 linguriţă de chimen
    1 linguriţă de piper negru macinat
    4 frunze de dafin
    2 cepe medii
    6 cartofi medii
    200 ml smantana
    1 lingură făină
    1 lingura de boiaua
    4 catei de usturoi
    câteva frunze de mărar

     

    Metoda de preparare:

    1. Taiati marunt ceapa cubulete.
    2. Într-o oală cu puţin ulei caliti ceapa.
    3. Taiati carnea în cuburi , adăugaţi-le la oala si prajiti-le cateva minute in ulei.
    4. Apoi adăugaţi usturoiul tocat fin, condimentele, boiaua si sarea, si putina apa.
    5. Gatiti până când carnea este aproape fiarta, timpul de fierbere nu este fix deoarece variază cu vârsta vitei.
    6. Decojiti cartofii si taiati-i in cuburi de 2 cm.
    7. Mai adăugaţi ceva apă la oala si cartofii cuburi.
    8. Atunci când cartofii sunt fierti, adăugaţi fasolea verde decongelata şi aduceţi-le să fiarbă timp de 2 minute.
    9. Amestecaţi smântâna cu 2-3 linguri de supă şi făina, dregeti supa cu aceasta şi aduceţi-o la fiert pentru 1 minut.
    10. În final, presarati cu marar tocat fin.

    [/translate]